Turn an ordinary vegetable into an extraordinary side dish with this fresh and flavor-packed recipe for Easy Honey Roasted Carrots.
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When it comes to getting my daily serving of veggies, I have to admit, carrots are not high on the list. I’m much more of a zucchini fritter or mashed cauliflower kinda gal. But the addition of three simple ingredients and a nice and slow bake in the oven transforms the boring, basic carrot into the sweet, sticky, candy-like Honey Roasted Carrots.
This is a classic recipe in which simplicity shines, and one in which you can go in a dozen different directions when it comes to the final flavor.
Start off with carrots in a rainbow of colors or opt for the baby carrot variety. Then leave them whole or slice and dice them into coins or batons for faster roasting.
Honey and olive oil provide the perfect coating that when hit with a burst of heat from the oven, transforms into a syrupy, sweet and savory topping. Finish off the carrots with a handful of chopped fresh herbs (thyme, rosemary, chives, etc.!) and then let the snacking begin.
Why You’ll Love This Recipe
- Minimal ingredients. Just 4 ingredients make up this easy recipe.
- The ideal side dish. These baked carrots are an easy side to serve alongside Simple Roast Chicken, Marinated Tri-Tip or Honey Balsamic Baked Chicken Thighs.
- Fairly hands-off. After placing the carrots in the oven, you just have to wait for them to become fork-tender.
- Carrots: Peeling the carrots will make them more tender. The skin can sometimes taste gritty or tough.
- Olive oil: Coating the carrots in just a few tablespoons of olive oil makes sure they get nice and brown in the oven—and adds flavor.
- Honey: Honey is the perfect compliment to earthy carrots! The honey also caramelizes in the oven, which makes the whole dish even sweeter.
- Fresh thyme: Thyme (or another herb) adds a pop of fresh, herbaceous flavor to the final dish. You could leave it off—but you won’t want to.
- Use a different sweetener. Instead of honey, you could use maple syrup, brown sugar or even coconut sugar.
- Add a bit of spice. A bit of spice mixed in with the carrots before roasting would also be lovely. You could try ½ to 1 teaspoon of ground cumin, coriander, curry powder, paprika or chile powder.
- Use a different vegetable. Instead of carrots, you could use parsnips or sweet potato wedges.
- Preheat the oven. Preheat the oven to 400°F and line a baking sheet with foil.
- Add the carrots. Peel and trim the carrots. Then, arrange the carrots on the baking sheet in a single layer.
- Add the seasoning. Whisk together the olive oil, honey, 1 teaspoon salt and ½ teaspoon pepper in a small bowl, then drizzle over the carrots. Toss the carrots until they’re evenly coated.
- Roast. Roast the carrots for 20 minutes, toss, then roast 20 to 30 minutes more until fork-tender.
- Serve. Remove the carrots from the oven, sprinkle with fresh thyme and serve.
Pro Tip: You can use whatever fresh herbs you like instead of thyme, like chopped rosemary, parsley, chives or oregano.
- Use Similarly-Sized Carrots: Aim to select carrots that are all similar in size so that they roast in the same amount of time.
- Any Carrots Work: Any variety of carrots will work in this recipe, as well as any shape and size. You can cut them into batons or coins, or use baby carrots.
- Easily Measure Honey: To easily measure honey, first use the same measuring cup to measure and pour out the olive oil. The oil will coat the cup and make it easier to pour out the sticky honey.
Baked carrots will last in the fridge, in an airtight container, for a few days.
Frequently Asked Questions
You don’t absolutely have to, but peeling carrots will remove the gritty and earthier-tasting skin.
If your roast carrots are hard, you probably just haven’t baked them long enough. Put them back in the oven for a bit and then reevaluate their texture.
While boiled carrots can be great, roasting adds way more flavor—caramelizing the natural sugars in the carrots.
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- 16 medium carrots, peeled and ends trimmed
- 3 Tablespoons olive oil
- 1/2 cup honey
- Fresh thyme (or other herbs), for garnishing
- Preheat the oven to 400°F. Line a baking sheet with foil.
- Arrange the carrots in a single layer on the baking sheet.
- In a small bowl, whisk together the olive oil and honey with 1 teaspoon salt and ½ teaspoon pepper.
- Drizzle the carrots with the honey mixture and toss until they are well-coated. Arrange the carrots in a single layer then roast them for 20 minutes, toss them once then continue roasting another 20 to 30 minutes or until fork-tender.
- Remove the carrots from the oven, sprinkle them with the fresh thyme and serve immediately.
- Aim to select carrots that are all similar in size so that they roast in the same amount of time.
- Any variety of carrots will work in this recipe, as well as any shape and size. You can cut them into batons or coins, or use baby carrots.
- To easily measure honey, first use the same measuring cup to measure and pour out the olive oil. The oil will coat the cup and make it easier to pour out the sticky honey.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.